Cointreau pancakes

• soft unsalted butter85g g
• golden caster sugar↗25g g
• Cointreau↗3 tbsp tbsp

  or Grand Marnier

• orange↗½

  zested

• pancakes12

  (see link below for recipe)

• orange↗2

  1 zested and 2 juiced

• lemon↗1

  zested

• golden caster sugar↗175g g
• Cointreau↗3 tbsp tbsp

  or Grand Marnier

• carton double cream↗284ml ml

  softly whipped, to serve

Step-by-step instructions

1. 1

   Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.

2. 2

   To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.

3. 3

   Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.